Cuisine mash-up in a hot, crunchy shell: Salmon and kimchi tacos. Photo: Edwina Pickles
2 tbsp rice vinegar
1 tsp sugar
100g cucumber, finely sliced
1 tbsp olive oil
2 x 200g salmon fillets
100g prepared kimchi
8 crisp Mexican taco shells
100g wild rocket leaves
2 tbsp coriander sprigs
Japanese togarashi or sesame seeds
1. Combine the vinegar and sugar, add the cucumber and leave for 15 minutes, then drain.
2. Heat the oil in a frypan and cook the salmon skin side down for five minutes, then turn and cook the other side to your liking, leaving the inside pink. Set aside to cool.
3. Finely chop the kimchi.
4. To assemble, set up the heated tacos (an upside down muffin tray makes a good stand). Gently pull the salmon apart into bite-sized lobes and lightly toss with the kimchi. Layer each shell with a base of rocket leaves, top with the salmon and kimchi, cucumber and coriander, and scatter with togarashi or sesame seeds.
Serve with Kewpie mayonnaise and Sriracha chilli sauce, or make a quick spring onion mayo by whizzing four chopped spring onions with one teaspoon of grated ginger, sea salt, pepper and 60 grams of mayonnaise, to serve alongside.
- Main Ingredients - Fish
- Cuisine - Korean
- Course - Main-course, Dinner, Snacks, Finger-food
- Occasion - Family meals, Midweek dinner, New Years